Mexican Tres Leches Pancakes Recipe Whiskaffair

on Aug 28, 2022, Updated Oct 28, 2023 Here are a few more pancake recipes that you may like: Egg White Pancakes, Ragi Banana Pancakes, Gingerbread Pancakes, Oreo Pancakes, and Mini Cereal Pancakes.

About Mexican Pancake

Mexican Tres Leches Pancakes are super fluffy and soft. They can be made in under 20 minutes using simple ingredients. Tres in Spanish means 3, and leches means milk. As the name suggests, three different kinds of milk are used to make these Mexican pancakes – whole milk, coconut milk, and sweetened condensed milk. Mexican pancakes taste just like popular IHOP’s tres leches pancakes, and you can easily make them from scratch at home using my easy recipe. Serve them for breakfast, brunch, or dessert for a delicious treat. Top them with dulce de lech, caramel, or whipped cream. You can also top these delicious pancakes with chopped nuts or candied walnuts for extra crunch.

Storage Suggestions

Mexican pancakes taste the best when served right out of the pan. Dry Ingredients – All-purpose flour, baking powder, salt. Wet Ingredients – coconut milk, whole milk, sweetened condensed milk, large eggs, vanilla extract, and unsalted butter. This recipe does not need sugar, as the sweetness from the condensed milk is enough. Make a well in the center. Add the following ingredients and whisk well to make a smooth batter.

¾ cup whole milk ½ cup coconut milk ¼ cup sweetened condensed milk 1 large egg 1 teaspoon vanilla extract 3 tablespoon melted and cooled butter

Once the pan is hot, brush it lightly with butter. Pour ¼ cup (heaped) of batter into the center of the pan and let it spread on its own. Cook for 50-60 seconds or until bubbles form on top and the pancake is golden brown at the bottom. Flip using a flat silicone spatula and cook for 30-40 seconds. Transfer the pancake to the serving plate and drizzle with sweetened condensed milk. Serve hot! Make all the Mexican pancakes in the same manner. Wipe the pan with paper tissues after making 3-4 pancakes to remove the burnt butter. To keep the pancakes warm, preheat your oven to a low temperature, around 200°F (93°C). As you cook each batch of pancakes, transfer them to an oven-safe plate or baking sheet and place them in the preheated oven. This will keep the pancakes warm without drying them out. Covering them with a clean kitchen towel can help retain moisture. If making these for a crowd, you can pour the entire batter into a 9×13-inch buttered baking tray instead of making individual pancakes. Bake in a preheated oven at 360°F (180°C) for 20-25 minutes until set. You can refrigerate the pancake batter in an airtight container for 2-3 days and make fresh pancakes whenever you want to eat them. You can freeze the pancakes in a freezer-safe zip lock bag with wax paper in between them so they don’t stick while freezing. Reheat them in a pan or microwave until warm before serving.